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Local Delights

Appetizing Fried Fish With Preserved Choy Sum in Minced Chicken Sauce

Try this recipe with the new Maggi Imperial Oyster Sauce

Ingredients A:

  • 1kg (1 whole) fish 鱼


  • 1 tsp MAGGI chicken stock / Maggi鸡精块
  • ½ tsp pepper 胡椒粉


For Coating:

  • 2 nos eggs, lightly beaten 蛋, 打散
  • 100g cornstarch 粟粉


  • 1 no chili padi, chopped条指天椒,剁碎
  • 2 tbsp chopped garlic 蒜茸
  • 1 tbsp preserved bean paste 豆酱
  • 250g minced chicken meat 鸡肉碎
  • 5 nos black mushroom, soaked and diced 冬菇,浸软,切粒
  • 100 gram preserved choy sum, finely chopped 菜心,剁碎


  • 400ml water 水
  • 1 cube MAGGI chicken stock / 美极鸡精块
  • 3 tbsp black vinegar 黑米醋
  • 1½ tbsp sugar 糖
  • ½ tsp pepper 胡椒粉
  • 1 tbsp MAGGI Imperial Oyster sauce / Maggi 皇廷海味蚝油
  • 1 tbsp sesame oil 麻油
  • ½ tbsp thick soy sauce 黑酱油


For Thickening:

  • 2 tbsp cornstarch, mixed with 4 tbsp water 粟粉,加入4大匙水调匀 



  • Some chopped spring onion, red chili  and coriander leaves适量青葱粒、红辣椒和芫茜


  1. Clean the fish and cut two slits on both sides. 将鱼洗净,在鱼身上两面轻轻的划两刀。
  2. Rub fish with marinade and marinate for 10 minutes. Dip in beaten egg then coat with corn starch. 抹上腌料腌制10分钟,沾上蛋液后再裹上粟粉。
  3. Heat up 4 cups oil and deep-fry the fish till golden brown. Remove and drain well. 烧热4杯油,将鱼炸至金黄色,沥干油份,备用。
  4. Leave 2 tbsp oil in the wok, stir fry chopped chili padi, chopped garlic and preserved bean paste till fragrant. Add in minced chicken, choy sum and stir-fry till well mixed. 留起2大匙油爆香指天椒碎,蒜茸和豆酱。然后再加入鸡肉碎冬菇和罐头菜心炒匀。
  5. Add in seasoning and bring to boil. Thicken with cornstarch water, taste and pour over fish. 再加入调味料煮滚,勾芡和试味,即可淋上鱼上面。
  6. Garnish with spring onion, red chili and coriander leaves. Serve. 装饰后即可上桌。

Tips: you can steam the fish for a healthier choice. 

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